Shrimp Cakes with Dipping Sauce
Delicious shrimp cakes made with fresh shrimp and a creamy dipping sauce. Perfect for any occasion!
Equipment
- Large Bowl
- Pan For frying the cakes
Ingredients
Main Ingredients
- 1 pound shrimp, shelled and deveined
- 1 cup panko bread crumbs
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 tablespoons finely chopped green onions
- 2 tablespoons finely chopped fresh dill
- 1 juice and zest of 1 lemon
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 cup vegetable, canola, or olive oil for frying
- lemon wedges for serving
Instructions
- Begin by cutting the shrimp into small, cube-like pieces using a sharp knife. This will help them blend well with the other ingredients.
- In a large bowl, combine the chopped shrimp with panko bread crumbs, beaten eggs, hot sauce, green onions, dill, lemon juice, lemon zest, smoked paprika, onion powder, salt, and pepper. Stir gently until everything is well mixed. Be careful not to overmix to keep the cakes tender.
- Shape the shrimp mixture into 8-10 patties. An ice cream scoop can help you create evenly sized portions.
- Heat the oil in a large pan over medium-high heat. Once the oil is hot, carefully add the shrimp patties in a single layer. Cook for 3-5 minutes on each side, or until they are golden brown. Gently flip them to avoid breaking. Cook in batches if necessary to avoid overcrowding the pan.
- While the shrimp cakes are cooking, prepare the dipping sauce. In a small bowl, mix together the mayonnaise, sour cream, lemon juice, green onions, dill, and salt until well combined.
- Serve the shrimp cakes hot with lemon wedges on the side and enjoy with the dipping sauce!
Notes
For a spicier kick, feel free to add more hot sauce to the shrimp mixture. These shrimp cakes can also be baked in the oven at 400°F (200°C) for about 15-20 minutes if you prefer a healthier option.